1. In a large dutch oven or deep pot, bring the root vegetables to a boil in 4 cups of water seasoned with 2 tsp salt. Reduce heat, and simmer until just tender, about 6 minutes. Drain. 2. Combine the corned beef, root vegetables, onions, and stock. Season to taste with salt and pepper. 3. Heat oil in a heavy large skillet over medium heat. Add the corned beef mixture, pressing to cover the bottom of the pan. Cook, without stirring, until golden brown and most of the liquid evaporates, about 15 minutes. Turn hash over. Cook until bottom is golden brown, about 10 minutes longer. ---------------------------------------------------------------------------
Nutrition
Ingredients
